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...remember to say you saw it in the SOL TIMES

THE SPAINIAC | Sobrino de Botín | Candice Parsons romantic painter.

Botín’s four floor tiled interior, boasts unique style throughout its wood-beamed vault dining rooms and brick-wall cellar, fitted with wrought-iron lanterns and various medieval decor. Its olden-day ambience is often further enhanced by the ‘tunas’ – student musical groups dressed in medieval costumes – who regularly stop by to perform. Whilst Botín’s is slightly more expensive to other comparable restaurants in Madrid, such as Casa Lucio and Posada de la Villa, the large serving portions of its meals along with the rest of its dining experience make the pricing well worth it. The average main course costs around 18 euros and a three-course meal is around 40 euros.

When strolling down Calle de los Cuchilleros, located south-west of Plaza Mayor amongst the heart of Madrid, it’s not difficult to miss the solid timber doors that form the entrance to the Guinness Book of Records world’s oldest restaurant. Built in the sixteenth century and originally named ‘Casa Botín’, the restaurant was founded in 1725 by Frenchman Jean Botin and his spouse. The couple’s nephew, Candido Remis, inherited the restaurant and changed its name to Sobrino de Botin (‘sobrino’ translating to ‘nephew’ in Spanish). In 1885, the González family acquired ownership of the restaurant, and have kept its now renowned name for three generations. Traditional dishes, such as black pudding from Burgos,

artichokes in batter, gazpacho, and garlic soup with egg to name a few – and of course not forgetting its specialty suckling pig – have only endorsed its popularity as a choice dining venue for local Madridians, but also royalty, politicians, authors and various celebrities. A number of famous novelists, one including Ernest Hemingway, have often referenced their dining experiences at Botín’s restaurant. In his 1926 novel, ‘The Sun Also Rises’, Hemingway mentions his experience lunching upstairs at Botin’s where he ate the legacy “roast young suckling pig and drank rioja alta”, and described it as “one of the best restaurants in the world.” Botín’s is also known to have once employed Francisco Goya to wash dishes, before he became a successful

Although bustling with a heavy tourist atmosphere, Sobrino de Botín is acclaimed for its peculiar decor, superior service, and skill in preparing quality food that remains typically true to Castilian cuisine. The restaurant’s touristic reputation is essentially an indication of its achievements, and an assertion of its place in providing excellent, traditionally Spanish dining experiences. As student travel guide Let’s Go described, Sobrino de Botín’s is a “truly authentic historical landmark and protector of the madrileño culinary tradition.” Candice Parsons is a writer and avid Spain and Spanish culture lover from Melbourne, Australia. ‘Like’ my Facebook page: www.facebook. com/pandemicrhapsody and follow me on Twitter @MiLlamoCandi


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Sobrino de Botin  

Candice Parsons is a writer and avid Spain and Spanish culture lover from Melbourne, Australia. ‘Like’ my Facebook page: www.facebook. com/p...

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